Dinner

Shrimp/Scallop Jambalaya is for Dinner.

Shrimp/Scallop Jambalaya takes 15 minutes to prepare.

Shrimp/Scallop Jambalaya takes 30 minutes to cook.

Shrimp/Scallop Jambalaya makes 4 servings.

The ingredients for Shrimp/Scallop Jambalaya are:

20 oz. Shrimp, tails removed
6 Large Sea Scallops
*Del Monte Petite Cut Diced Tomatoes, 1.5 cup
*Athenos Reduced Fat Feta Cheese, 3 oz
2 Cups Cooked Brown Rice
Celery, raw, 1 cup, diced
Onions, raw, 1 cup, chopped
Garlic, 5 cloves
Parsley, dried, 1 tsp*Black Pepper (Ground), 0.25 tsp
Salt, .5 cup
Paprika, .25 tsp
*Dried Thyme, .125 tsp
Pepper, red or cayenne, .25 tsp
Lime Juice, 2 fl oz

Here is how you make Shrimp/Scallop Jambalaya:

Coat a large pan with Olive Oil spray. Saute garlic, onions, & celery until tender crisp. Lightly brown seafood. Add lime, tomatoes & spices & simmer for 20 minutes. Add the cooked brown rice and mix well. Sprinkle feta cheese on top and cover for approx 10 minutes. Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LLWILKINS.

The nutritional information for Shrimp/Scallop Jambalaya is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 404.2

• Total Fat: 6.4 g
• Cholesterol: 291.2 mg
• Sodium: 15,008.9 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 6.0 g
• Protein: 43.7 g